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Ginger and chili jam
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Ginger and Chili Jam

Deliciously sweet, exotically warm, and a touch fiery
Course Condiment
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 24 servings
Calories 73kcal

Ingredients

Instructions

  • Sterilize your jars prior to canning. Fill a large pot with water, then bring the water to a boil. Place the jars and lids in the boiling water for 10 minutes, then remove. Allow them to air dry.
  • Place the red pepper, chilies, ginger, and garlic in a food processor until very finely chopped.
  • Pour the contents of the blender into a large pot along with the remaining ingredients.
  • Bring to a boil, then reduce the heat slightly.
  • Boil for 45-50 minutes or until it has gained a jam like consistency.
  • Allow to cool for a few minutes before pouring into your dried sterile jar. Seal immediately.

Notes

The jam, following this process, should keep for up to six months when jarred, sealed, and kept in a cool, dry cupboard. Once opened, consume the jelly within two weeks. 

Nutrition

Calories: 73kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 70mg | Fiber: 1g | Sugar: 17g | Vitamin A: 237IU | Vitamin C: 10mg | Calcium: 3mg | Iron: 1mg